l xmlns:og="http://ogp.me/ns#" xmlns:fb="http://www.facebook.com/2008/fbml">Science of Meat: What gives Meat its Color? | silverlakestyle.com//-->


You are watching: Is pork white meat or dark meat

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Beef


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Pork


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Fish

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There are basically two species of meat: dark and also white.

Red, or dark meat is comprised of muscles through fibers that are dubbed slow-twitch. This muscles are used for prolonged periods the activity, such together standing or walking, and need a continuous energy source. The protein myoglobin shop oxygen in muscle cells, which use oxygen to extract the power needed for consistent activity. Myoglobin is a richly pigmented protein. The much more myoglobin over there is in the cells, the redder, or darker, the meat.

When dark meat is cooked, myoglobin"s color alters depending on what the meat"s inner temperature is. Rarely beef is cooked come 140° F, and myoglobin"s red color remains unchanged. Above 140° F, myoglobin loses its capacity to bind oxygen, and also the steel atom in ~ the center of that is molecular structure loses one electron. This procedure forms a tan-colored compound referred to as hemichrome, which provides medium-done meat that is color. When the inner of the meat get 170° F, hemichrome level rise, and also the myoglobin becomes metmyoglobin, which offers well-done meat that brown-gray shade.

White meat is made up of muscles through fibers that are dubbed fast-twitch. Fast-twitch muscle are used for fast bursts of activity, such together fleeing from danger. This muscles get power from glycogen, i m sorry is additionally stored in the muscles.

White meat has actually a translucent "glassy" quality when it is raw. As soon as it"s cooked, the protein denature and recombine, or coagulate, and also the meat i do not care opaque and whitish.

Cows and also pigs space both sources of dark meat, though pig is often dubbed "the various other white meat." Pigs" muscles do contain myoglobin, however the concentration is not as heavy as the is in beef. Chickens have a mixture of both dark and white meat, and fish is mostly white meat.

Different types of meat call for different food preparation times. The best way to identify if meat is done is to use a meat thermometer to inspect the inner temperature. Beef have the right to be cooked come a selection of temperatures: rarely (140° F), medium (160° F), and well-done (170° F). Pork, chicken, and fish have less leeway. It"s recommended the pork be cooked to 170° F, chicken to 180° F, and also fish to 165° F.


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